This pizza is so delicious! Both sweet and savory and a nice light, summer-time pizza. I have been thinking about trying this one on the grill, so maybe next time I will test that out. Fresh figs are best with this pizza, I have tried dried ones…it’s just not the same. Prosciutto also works very well with the sweetness of the figs.
Fig and Caramelized Onion Pizza Topped with Gorgonzola, Toasted Walnuts, and Rosemary
Pizza dough recipe of your choice or pre-made dough
1 small yellow onion, sliced, caramelized in butter
About 1 cup fresh figs, sliced
1/2 cup walnuts, toasted, crushed
About 1 cup of gorgonzola cheese, depending on taste
1 sprig of fresh rosemary
Corn meal for dusting pizza peel
Pre-heat the oven to as-hot-as-it-goes for about 45 minutes. Mine is 500, plus I use the convection option. I also use a pizza stone, which I leave in the oven at all times. If you do not have a pizza stone, be sure to use a pizza pan, which does not need to pre-heat. Caramelize your onions, set aside to cool while you prepare rest of ingredients. Slice your figs, I like slice them vertically. Set aside. Toast walnuts, and crush when they have cooled slightly. Set aside. Shape pizza dough into a round and approximately 12″ circle, place on cornmeal dusted peel (if using pizza stone in oven) or pizza pan. Evenly spread caramelized onions onto dough, add 1/2 of gorgonzola, top with figs, add more gorgonzola, top with walnuts, and finally…place rosemary sprig in the middle of the pizza. Bake until cheese is melted and some of the crust edges are golden brown (about 4-5 minutes if using pizza stone and convection setting). Take rosemary sprig and run your fingers against the needles to release them onto pizza. Done!